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Pork Tenderloin with Roasted Cherries and Shallots

• ·          2 tablespoons olive oil, divided
• ·          3/4 teaspoon kosher salt, divided
• ·          1/2 teaspoon black pepper
• ·          1/2 teaspoon ground cumin
• ·          1/8 teaspoon ground cinnamon
• ·          1 (1-pound) pork tenderloin, trimmed
• ·          2 large shallots, quartered
• ·          8 ounces fresh cherries, pitted and halved
• ·          1/4 cup  chicken stock
• ·          2 tablespoons balsamic vinegar
• ·          1/2 teaspoon brown sugar
• ·          1 tablespoon butter
• ·          1/4 cup coarsely chopped fresh flat-leaf parsley

 Preheat oven to 425°.  Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven and bake at 425° for 15 minutes or until a thermometer registers 140°. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.

 Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do not turn cherries). Carefully remove pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.

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